Preparation

Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.

Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

Very good, and incredibly easy to pull together quickly for a weeknight meal (with the addition of a green salad). I found the consistency of the broth to be a little thin. Perhaps I did something wrong. Or perhaps I'm just used to thick chowders. I liked it very much though.
I followed the recipe exactly, except I added some canned clams in addition to the oysters. I will definitely make this again; but will probably experiment a little to get a thicker consistency. Also, I agree with other the reviewers that a bit of Worcester sauce is probably a nice tweak to this recipe. I think any seafood will work great with this chowder base, so I may also experiment with that.